THANKSGIVING FEAST ON LOCK: 6-PART RECIPE POST

Alright, so I went a little wild this Thanksgiving. Hell, I go a little wild every Thanksgiving. I made butternut squash risotto, mushroom gravy, maple sweet potato mash, kale caesar salad and (*drumroll please*) raw pumpkin pie topped with coconut whipped cream. Please note that all the food below was: a) made for 2 people and b) consumed within 24 hours. I will be signing autographs all week, thanks.

Two of these recipes have already been posted on Vegan Girlfriend! For the maple sweet potato mash, view the original post here. For the kale caesar, add fresh lemon to the original post here.

IMG_8866

BUTTERNUT SQUASH RISOTTO

INGREDIENTS…

  • 4 cloves garlic, minced
  • 1 red onion, chopped coarsely
  • 3 cups gluten-free vegetable stock
  • 2 cups butternut squash, cubed
  • 1 cup arborio rice
  • 1 cup chopped kale leaves
  • 1/2 cup white wine
  • 1/2 cup vegan butter
  • 1/4 cup almond or soy milk
  • 2 tbsp nutritional yeast
  • 2 tbsp cold-pressed EVOO
  • 2 tbsp ground sage
  • 1 tbsp onion powder
  • Sea salt and black pepper, to taste

DIRECTIONS…

  1. Preheat oven to 400F.
  2. Cook arborio rice re: instructions on packaging. Risotto is unique because you have to cook rice in a saucepan, not a pot. Slowly add white wine and 2 cups vegetable stock while cooking. Be sure to stir regularly, as arborio rice sticks and burns easily! Drain and set aside.
  3. Place cubed squash in pot of boiling water on medium-high heat. Cover, then let cook until squash is tender with fork (approximately 10-15 minutes). Drain, then set aside.
  4. Blend squash, 1 cup vegetable stock, “butter,” almond milk, nutritional yeast, salt and pepper into a puree.
  5. In a large saucepan, saute garlic and onion in EVOO until browned. Add rice and kale and cook on low heat for 5 minutes. Add squash puree and turn up to medium heat. Cook 5 minutes while stirring regularly. Once rice has absorbed, remove from heat.
  6. Transfer everything to casserole dish and bake in oven for 15-20 minutes until top layer firms up.
  7. Let cool 20 minutes before serving.

Makes 4 heaping servings.

IMG_8883

IMPROVED MUSHROOM GRAVY: 

INGREDIENTS…

  • 2 cups gluten-free vegetable stock
  • 1 cup chopped cremini mushrooms
  • 1/4 cup gluten-free brown rice flour
  • 1/4 cup almond or soy milk
  • 2 cloves garlic
  • 1/4 red onion, coarsely chopped
  • 2 tbsp ground sage
  • 2 tbsp vegan butter-style spread
  • Sea salt and black pepper, to taste

DIRECTIONS…

  1.  Heat EVOO in large skillet over medium-high heat. Add onion and saute for 3 minutes until browned. Add sage, garlic, mushrooms, almond milk, salt and pepper. Cook until mushrooms are browned, stirring regularly. Add vegetable stock and vegan butter-style spread, lower heat to simmer. Once most liquid has evaporated, add vegetable stock and brown rice flour. Stir occasionally and cook for an additional few minutes. For thicker gravy, feel free to add additional flour by the tbsp.
  2. Remove from heat. Top with additional sage. Serve hot!

Makes approximately 2 cups of gravy (4 servings).

IMG_8911

IMG_8910

RAW PUMPKIN PIE WITH COCONUT WHIP:

INGREDIENTS…

FOR THE CRUST:

  • 1 cup raw walnuts
  • 1 cup pitted dates
  • 2 tbsp unsweetened shredded coconut
  • Pinch of raw pink mountain salt

FOR THE FILLING:

  • 1/2 large can pure pumpkin puree (not technically raw, but cut me some slack)
  • 1/4 cup coconut oil
  • 1/4 cup 100% maple syrup
  • 1 tbsp nutmeg
  • 1 tbsp cinnamon
  • 1 tsp ginger

FOR THE WHIP:  

  • 1 standard can full-fat coconut milk, left in fridge overnight
  • 2 tbsp 100% maple syrup
  • 1 tbsp organic vanilla extra

DIRECTIONS…

  1. To make crust: pulse walnuts, shredded coconut and dates in food processor until crumb-like consistency has been reached. Line a small 5-inch round pan with plastic wrap or parchment paper. Press mixture into bottom of dish firmly to form an even crust.
  2. To make filling: blend all ingredients until smooth. Spread onto crust and let set in freezer overnight until set. Additionally, leave can of coconut milk in fridge overnight to set.
  3. Next day: Leave in refrigerator for 2 hours to thaw, or room temperature for 1 hour.
  4. Make coconut whip while pie is thawing. Carefully open coconut milk without tilting or shaking the can. Scoop out all the cream from the top, leaving the coconut water that has separated at the bottom of the can.
  5. With an electric mixer, beat cream together with maple syrup and vanilla extract until sharp peaks form. Be careful not to over-whip.
  6. Serve pumpkin pie sliced with dollops of coconut whip on top. Leftovers can be kept in fridge.

Makes 1 small pie (4 servings).

IMG_8906

Advertisements

Lentil Mushroom Meatballs with Tofu Gravy

Post by Megan Stulberg

Now I’m not necessarily one to brag, but I have to say that this was one of the best meals I’ve ever made. Not only did everything taste great, but I also managed not to burn anything! I served this with three side dishes that I’ve already posted the recipes for on Vegan Girlfriend — convenient, eh? You can find the kale Caesar salad here, the sweet potato mash here, and the lemon coconut berry tarts here.

11225828_10155514727150133_1684139539_n

11216405_10155514731570133_1423087646_nLENTIL MUSHROOM MEATBALLS

Ingredients…

  • 1.5 standard cans of lentils, rinsed and drained
  • 2 cloves garlic
  • 2 cups vegetable broth (make sure it’s a gluten-free brand)
  • 1 cup cremini mushrooms, finely chopped
  • 1/2 cup flaxseed
  • 1/4 cup red wine
  • 1/4 cup nutritional yeast
  • 2 tbsp gluten-free soy sauce
  • 1 tbsp dried thyme
  • 1 tbsp dried basil
  • 1 tbsp onion powder
  • Dash of cold-pressed EVOO
  • Sea salt and black pepper, to taste

Directions…

  1. Preheat oven to 375 F.
  2. In large saucepan, saute mushrooms and garlic in olive oil and red wine at medium heat for 5-7 minutes.
  3. Boil water in medium pot. Add lentils and all listed seasonings, then let cook covered on low-heat for 5 minutes. Be sure to under-cook at this stage. Remove from heat and drain lentils.
  4. In a high-speed food processor/blender combine lentils, mushrooms, flax seed, nutritional yeast, broth and soy sauce. Add broth slowly in case no more liquid is needed. Blend until a thick, chunky mixture has been created.
  5. Line a baking sheet with aluminum foil. Drizzle olive oil on the foil. Wet hands and mold mixture into small balls, then place directly onto foil. Repeat with the rest of mixture.
  6. Bake balls in oven for about 30 minutes, flipping halfway through. Check regularly to ensure balls are cooking evenly.
  7. Remove from oven and serve immediately with tofu gravy.

11195551_10155514729105133_563717488_n

11210247_10155514731575133_95432367_n11216168_10155514729075133_1788622659_nTOFU GRAVY

Ingredients…

  • 1 standard package soft tofu (organic)
  • 2 cloves garlic
  • 1/2 onion, chopped
  • 1 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1/4 cup gluten-free soy sauce
  • 1/4 cup dried thyme
  • 2 tbsp cinnamon
  • Sea salt and black pepper, to taste

Directions…

1. In a large saucepan, saute garlic and onion on medium heat until golden brown in colour.

2. Break tofu up into small chunks with a fork. Blend tofu and almond milk together in blender until liquid in consistency.

3. Add blended tofu to sauce pan with nutritional yeast, soy sauce, thyme, cinnamon, salt and pepper. Reduce to low heat and leave uncovered for 15 minutes. Stir regularly to avoid gravy from becoming too thick.

4. Remove from heat and pour sauce directly onto meatballs. Serve immediately.

11195378_10155514731580133_80214669_n

11198703_10155514729080133_313342174_n